Pickled Jalapeño Peppers

 

Ingredients:

2 cups fresh jalapeño peppers, cut into rings
2 cups white vinegar
1 cup water
1 tbs. sugar
4 cloves garlic, minced

Directions:

  1. Pack pepper rings and garlic into hot, sterile jars; I like to use the little 1/2 cup size.
  2. Combine vinegar, water and sugar in a small saucepan, bring just to the boiling point.
  3. Fill jars with hot brine, leaving 1/4-inch head space; seal.
  4. Process in a boiling water bath for 10 minutes.

Yield: 2 pints.